Fall Flavor Pairing - Rosemary + Lemon
I shared in a post earlier this year that I tend to prefer the savory side of lemons. Don’t get me wrong, I like them in almost any dish including baked goods, but I will always select a slice of lemon pound cake or a bite of chicken piccata over a glass of lemonade if given a choice. So I guess you can say that I really prefer to eat my lemons instead of drink my lemons!
For most of us, fall isn’t usually the season that we focus on lemon pie or lemon based dishes. We have our palettes set on flavors such as pumpkin, rosemary, sage, and cranberry. However, I actually believe - and you may too - that lemons can play a starring role in cooking any time of year! When paired with some of the classic fall herbs such as rosemary, sage or thyme, lemons can bring forward a bright yet warm note in a dish that can be very reminiscent of soaking up a blue-sky, sunny fall day.
Soups are also a favorite for me this time of year. One of my go-to recipes during this season is this Chicken Noodle Soup recipe that I attached for you below. It’s such a classic recipe but this one adds that bit of lemon that is just enough to bring all those herby flavors forward and leave you feeling wrapped up and cozy as only Chicken Noodle Soup can do. And, this recipe is super easy as you let your slow cooker do the heavy lifting for you! Pair this hearty soup with a chunk of crusty rosemary bread and you will have a meal that will warm your toes and your soul.
So, the next time you pass the lemons at your local produce stand, go ahead and pick up two or three and discover new ways to highlight the familiar flavors of fall this year.
Enjoy!
Michele
My Personal Recipe Notes:
After making this recipe several times, I thought it might be helpful for me to share with you some useful tips so you have as much success as possible when you try it.
Be sure to note that the recipe calls for 8 ounces of spaghetti noodles. Most store-bought packages of pasta come in a 16 ounce package, so please make sure you only add in half of one 16 ounce package of pasta to this recipe. You can add in the entire 16 ounce package but it will be a much thicker and starchier soup base when it’s finished cooking. Save the other half of the pasta for another dish or for the next time you make this recipe.
Make sure that the “juice of one lemon” that is called for is juice from one large lemon. You will get the fullness of flavor from a bigger lemon than from a smaller one. If you’re hesitant about adding the lemon, then try a smaller one. You can always add more later.
This recipe yields quite a bit of soup so it is easy to freeze.
